Bacon updated.

Discussion in 'Can Cook, Will Cook' started by Bernard Fishtrousers, Apr 11, 2013.

  1. OK, I've done this two or three times and although it makes nice bacon, it's also hellish expensive bacon.
    But I have learned from it and I can now pass on a new found skill.
    Dry cured bacon is much nicer than bacon cured in brine but it's more money.
    Brine cured bacon is dirt cheap, I hadn't bought it in months but paid £4 for a kilo last thursday. Came home and made myself a sandwich.
    Gawd streuth,
    I'd forgotten about all that manky white liquid that comes out.
    So I chucked away all the polythene packaging and wrapped it up in greaseproof paper. By end of play thursday, the paper was soaking wet.
    Re-wrapped in fresh paper and again on Friday morning.
    Kept re-wrapping using the driest bits of the paper against the bacon and this lunchtime, I made myself a bacon sandwich.
    Not a drop of manky white liquid to be seen and a vast improvement in the taste and texture.
    Bernies Better Bacon, give it a go.
    julesd, Neptuneblue, paradox and 2 others like this.
  2. Homemade bacon is way better than anything I have bought in 30 years, smoking it is the hardest bit by a long chalk. Homemade sausages are worth a go too

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